Looking for a healthy, no sugar added dessert that’s moist, flavorful, and absolutely delicious? These Carrot Cake Cheesecake Squares are made using baby food and splenda, making them a perfect diabetic-friendly, low-sugar treat! Whether you’re cutting back on sugar or just love a healthier take on classic desserts, this recipe is a must-try!

Let’s start this no sugar added carrot cake cheesecake squares recipe with some of my favorite tips and products from Amazon that helped me achieve a moist and decadent dessert for the weekend!

I love using Splenda Magic Baker for all my no sugar added and zero sugar recipes because it is a perfect 1-to-1 sugar replacement. Every time I use it, my family and friends have no idea something is sugar free.

I use these pink measuring cups because they come in a set for inexpensive, easy to clean and super accurate.

My secret ingredients, thanks to my husband’s Great Aunt, is baby food! I can’t eat crunchy bits currently because I’m going through some dental work, so this is the perfect way to get the carrot cake flavor without chomping on carrots. It would be great for those with textural issues too. The pink silicone spatula is part of a set.

I highly recommend a big pink whisk to make sure your wet ingredients are incorporated well.

Sifting your dry ingredients using a metal sifter is essential for a light cake recipe. I prefer this sifter over a sieve because it doesn’t get stuff everywhere and takes wayyyy less time to sift all the ingredients.

These metal bowls are super lightweight and some in a set so it’s perfect for a recipe like this where you technically have two different recipes in one.

I start by whisking the dry ingredients into the wet ingredients for the carrot cake recipe.

And then I move over to a pink silicone spatula at the end so that I don’t over mix because that makes your cake not as moist and fluffy due to the gluten building up.

Then you’re going to want to use parchment paper to line your 13×9 and only spread about half of the carrot cake mixture and save the rest. I recommend a metal 13×9 because of the way it conducts heat, versus a ceramic or glass pan.

Now on to the cheesecake.

I used plain nonfat Greek yogurt instead of the traditional sour cream because that’s what I have on hand but feel free to use sour cream for this cheesecake recipe. The pink measuring spoons are metal and have held up great since I got them.

And of course they come in a set.

I love these white ramekins to break my eggs into first, that way if I get a shell by accident, it’s easier to pick out then if you break them directly into the cheesecake batter. I also use these as my everyday bowls because I can use them for everything, even putting them in my air fryer.

I just use an electric mixer for this recipe instead of pulling out the kitchen aid because it’s just a quick cheesecake and doesn’t need a lot of attention. This teal one I got for my MIL but I love it so much, I’m about to get the pink version for myself!

The you’re just going to want to spoon over the cheesecake batter so that it doesn’t get mixed into the carrot cake batter and just kind of sits on top.

And then same goes for the remaining carrot cake batter on top.

And then you just take a butter knife and swirl around until you have the desired swirl effect. Try not to do it too too much or then you’re basically mixing the batters together. I wipe off my knife between swirls to make it cleaner.

And then once they’re cooled completely, I put the carrot cake cheesecake squares in the fridge before pulling them out of the baking pan and onto a cutting board.

Be sure to watch my video for more details of the process!

Ingredients:

Carrot Cake

• 2 eggs
• 1 1/2 cups Splenda
• 3/4 cup vegetable oil
• 8oz carrot baby food
• 1 1/2 cups all purpose flour
• 1 tsp ground cinnamon
• 1/2 tsp pumpkin pie spice
• 1/2 tsp salt
• 1 tsp baking powder
• 1/2 tsp baking soda

Cheesecake

• 2 pkgs cream cheese (16oz), softened
• 1/2 cup Splenda
• 2 tbsp plain nonfat Greek yogurt
• 2 eggs
• 1 tsp vanilla

Directions:

1. Preheat oven to 350°F
2. Line a 13×9 pan with parchment paper
3. First make the carrot cake batter by mixing together the eggs, Splenda, oil and baby food
4. Sift the flour, cinnamon, pumpkin pie spice, salt, baking powder and baking soda together, then add to the wet ingredients until just incorporated
5. Spread half of the carrot cake batter in the pan and save the rest
6. Now make the cheesecake batter by using an electric mixer to combine the cream cheese and Splenda for about 2 minutes
7. Then add the rest of the cheesecake ingredients and mix until combined
8. Spoon all of the cheesecake batter on top of the carrot cake batter and the dollop the rest of the carrot cake batter on top of that
9. Swirl and bake 35-40 minutes
10. Let cool completely, then pop it in the fridge for a few hours before removing from the 13×9 and cutting into squares
11. Enjoy!

I cut my carrot cake cheesecake squares into 15 pieces, but that’s certainly up to you

I do recommend wiping off your knife between each cut for a cleaner look

I put all the ingredients into MyFitnessPal so I will share those specs with you in case you’re interested.

Again, I did 15 pieces, so these nutrition facts are for each slice.

Please tag me on social media when you make this recipe! I love love LOVE to see your creations!

Ok love you bye

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